Vegetable Chop Suey

½ cup water chestnuts

1 green bell pepper

1 red bell pepper

1 bunch bok choy

½ pound snow peas

4 tablespoons oil for stir-frying

¼ teaspoon salt

1½ tablespoons water

½ teaspoon minced ginger

½ teaspoon minced garlic

½ red onion, chopped

1 cup fresh mushrooms

1 teaspoon sugar

1 carrot, thinly sliced on the diagonal

½ cup mung bean sprouts, rinsed and drained

1 tablespoon cornstarch

4 tablespoons water

2 tablespoons oyster sauce

1. Clean the mushrooms with a damp towel and slice. If using fresh water chestnuts, wash and peel. If using canned, rinse in warm water and slice.
2. Cut the green and red bell peppers in half, remove the seeds, and cut into thin strips. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across. Wash and string the snow peas.
3. Add 2 tablespoons oil to a preheated wok or frying pan. When oil is ready, add the bok choy stalks. Cook for about 1 minute, then add the leaves. Add the salt, and sprinkle with water. Cover and cook on medium heat until the bok choy is tender but still firm. Remove and set aside.
4. Wipe out the wok with a paper towel and add 2 tablespoons of oil. When oil is ready, add the ginger and garlic and stir-fry until aromatic. Add the red onion and stir-fry. Remove from the wok and set aside. Add the green and red peppers and the snow peas. Stir-fry for about a minute, then add the mushrooms and 1 teaspoon of sugar and continue stir-frying. Remove from the wok and set aside. Add the water chestnuts and carrot. Stir-fry for a minute, then add the bean sprouts.
5. Mix cornstarch and water, then stir in the oyster sauce. Add the removed vegetables back into the wok and mix. Make a well in the center and gradually add the cornstarch/oyster sauce mixture, stirring to thicken. Bring to a boil, remove from the heat, and serve hot.

Stir-fried Potatoes

1 pound potatoes

3 tablespoons chicken broth

1½ tablespoons Chinese rice wine or dry sherry

1½ teaspoons sugar

1½ teaspoons cornstarch mixed with 2 tablespoons water

2 tablespoons oil for stir-frying

1 slice ginger

¼ teaspoon salt

1. Wash the potatoes, peel, and julienne. Bring a large pot of water to a boil and boil the potatoes until they are cooked but still a bit firm (about 15 minutes). Drain well.
2. Add the chicken broth, rice wine, and sugar to the cornstarch-and-water mixture, stirring. Set aside.
3. Add oil to a preheated wok or a frying pan. When oil is hot, add the slice of ginger and stir-fry until it is aromatic. Add the potatoes, stir-frying in batches if necessary. Add the salt. Continue stir-frying until the potatoes are tender, about 4–5 minutes. Taste and add more salt if desired.
4. Stir the broth mixture. Make a well in the middle of the wok by pushing the potatoes up to the side. Add the broth mixture in the middle, stirring vigorously to thicken. Mix with the potatoes.